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Triple-choc loaded cheesecake Easter egg

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After an impressive Easter dessert? Make this easy cheesecake Easter egg. Ideal for entertaining, your guests will love the sweet and crunchy treats on top.

  • Serves2
  • Prep time15 minutes, + 2 hours setting time


  • 1 tbs boiling water
  • 1 tsp gelatine powder
  • 250g cream cheese, softened
  • ½ cup (125ml) thickened cream
  • 2 tbs caster sugar
  • 100g dark chocolate, melted
  • 100g hollow chocolate Easter egg, halved horizontally
  • Thickened cream, whipped, to serve
  • Assorted chocolate Easter eggs, to decorate
  • Assorted chocolates, whole or halved
  • Brownie, chopped, to decorate
  • Chocolate macarons, to decorate

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Place the boiling water in a heatproof glass or jug. Sprinkle over the gelatine. Stir until gelatine completely dissolves.
  2. Step 2

    Place the cream cheese, cream and sugar in a food processor. Process until smooth. Add the white chocolate and gelatine mixture. Process until smooth.
  3. Step 3

    Balance the Easter egg halves over the holes of a muffin tray to secure. Spoon the cream cheese mixture evenly among the egg halves. Place in the fridge for 2 hours or until set.
  4. Step 4

    Top the Easter egg halves with whipped cream. Decorate with Easter eggs, chocolate, brownie and macarons. Drizzle with the chocolate fudge topping